Avocado Mademoiselle

On a cloudy Saturday morning, my family and I slowly crawled out of our beds, gathered in the kitchen, and eventually made our way to the Blue Hill Farmer's Market. The grassy parking lot was packed with cars. Kids ran around, chasing their siblings, adults sipped on coffee and nibbled on homemade treats while catching up with neighbors and summer visitors, all the while enjoying the musician, nestled safely under an awning, safe from the inevitable rain. And when it did come pouring down, after we'd gathered our loot, we sloshed home for brunch.

When you grow up with hens, it makes you a bit of an egg snob. The difference between an egg fresh from under a hen's warm belly to that of one from the grocery store's filled shelves is astounding. With eggs galore gracing my mom's kitchen, I decided it was the perfect late morning to whip up a couple of variations of a brunch favorite. A twist on Croque Monsieur, Avocado Mademoiselle is a staple in my kitchen. There are many variations, so here are some ingredients that I used this time around.